Ling with squid, fennel and salami salad and orange oil

Ling with squid, fennel and salami salad and orange oil

British Seafood
David Loftus

The great thing about this recipe is that it gives you two dishes in one: a roasted piece of succulent ling on wilted chard and a salad of squid, salami, fennel and orange; or you can serve the fish simply with the fennel and orange salad, leaving out the squid and salami. An anise flavoured salami is particularly good here, but any will do. You can use lemon oil in place of the orange if you prefer.


Quantity Ingredient
4 ling fillets, pin-boned
200g squid, prepared into rings, tentacles and wings, (see note)
olive oil, for cooking
200g swiss chard, stems removed, and washed
cornish sea salt
freshly ground black pepper

Fennel and salami salad

Quantity Ingredient
2 fennel bulbs, trimmed, (tough outer layer removed)
1 orange, peel and pith removed, segmented
20 slices salami
2 teaspoons chives, chopped
5 tablespoons Orange oil


  1. For the salad, finely slice the fennel, using a mandolin if you have one. Immerse in iced water for 20 minutes, to firm up and crisp the fennel. Drain the fennel, pat dry and place in a bowl with the orange segments.
  2. When ready to cook and serve, heat your oven to 200°C. Heat a large ovenproof frying pan that can take all the fish fillets and add a drizzle of olive oil. When hot, add the fish, skin side down, and cook for 2 minutes until the skin starts to turn golden. Lay the salami slices over the fish and place in the oven for 3 minutes.
  3. Meanwhile, heat another frying pan over a high heat. When the frying pan is hot, add a drizzle of olive oil followed by the squid. Fry for 1 minute, then season with salt and pepper. Tip the squid into the bowl with the fennel and orange segments.
  4. When the fish is ready, remove from the oven and add the salami to the fennel and squid salad with the chives. Toss the salad together, season with salt and pepper and dress with orange oil to taste.
  5. Heat a frying pan and add a little oil. When hot, add the Swiss chard and wilt for 2 minutes, seasoning with salt to taste.
  6. Divide the wilted chard between 4 warmed plates, placing it on one side. Arrange the salad on the other side and lay the fish on top of the chard. Finish with a little drizzle of orange oil.

Preparing squid

  • Make sure your squid is clean and white, with no pink tinges. Holding the body in one hand, grab the head and pull it firmly and carefully – the innards that are attached to it will come away with it. If the squid hasn’t released its ink already, you’ll find the ink sac within the innards.

    Pull the fins or ‘wings’ away from the sides of the body. Now remove the purplish skin covering the body. Carefully scrape the body and fins with your knife to remove any ink or excess skin and give the fins a quick rinse.

    Returning to the head, take hold of the tentacles and squeeze the head to remove the sharp beak, pulling it out. Using a sharp knife, cut the tentacles away from the head, just under the eyes. Rinse the tentacles.

    Finally, pull out the plastic-looking quill from the body and any other insides that look as though they shouldn’t be there. Give the body a quick rinse. At this point you can cut the squid body open or slice it into rings. The fins can also be cut into smaller pieces. Cook the body, fins and tentacles as required.
British Seafood
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